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Margarita Cupcakes

Margarita cupcakes with lime-infused batter and a tequila-lime cream cheese frosting, topped with a visible coarse salt rim. Soft cupcakes with a bright lime kick and a piped, tangy finish for a party-ready dessert.
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Prep Time 25 minutes
Cook Time 18 minutes
resting 30 minutes
Total Time 1 hour 13 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Lime cupcakes
  • 1.75 cup all-purpose flour
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup butter, softened
  • 1.25 cup granulated sugar
  • 2 eggs
  • 0.5 cup sour cream
  • 0.25 cup fresh lime juice
  • 1 tbsp lime zest
  • 2 tbsp tequila or lime juice
  • 1 tsp vanilla extract
Tequila-lime frosting + garnish
  • 8 oz cream cheese, softened
  • 0.5 cup butter, softened
  • 2 cup powdered sugar
  • 3 tbsp fresh lime juice
  • 1 tbsp tequila or lime juice
  • 1 tbsp coarse salt for rim
  • 1 Lime slices for garnish

Equipment

  • 1 sheet pan

Method
 

Bake the margarita cupcakes
  1. Preheat the oven to 350°F and line a muffin tin with cupcake liners; set aside.
  2. Whisk all-purpose flour, baking powder, and salt together in a mixing bowl until evenly combined.
  3. Beat softened butter and granulated sugar until light and fluffy, then add eggs one at a time, mixing after each addition.
  4. Alternate adding the flour mixture and the sour cream mixture, starting and ending with flour, and mix just until the batter is smooth.
  5. Divide the batter evenly among the liners.
  6. Bake for 16–18 minutes at 350°F until a toothpick comes out clean.
  7. Cool the cupcakes completely on a rack before frosting.
Make the tequila-lime frosting
  1. Beat the softened cream cheese and butter until smooth.
  2. Add powdered sugar, fresh lime juice, and tequila or lime juice, then beat until creamy and pipeable.
  3. Pipe the frosting onto cooled cupcakes, then dip the top edge in coarse salt for the salt rim effect.
  4. Top each cupcake with a lime slice garnish.
  5. Rest the frosted cupcakes for 30 minutes before serving to set the frosting.

Notes

Pro tip: Use room-temperature dairy (butter, cream cheese, sour cream) so the batter and frosting stay smooth. Store in the refrigerator up to 3 days; freeze cupcakes without lime-slice garnish up to 2 months (add garnish after thawing). For a lighter option, use reduced-fat cream cheese and butter substitutes for a similar tang, with slightly softer frosting texture.